Local favorite Keith Mack is back to entertain you with the best of Contemporary Music.
Stop by the Green Tent and talk to representatives from the Lewes Rehoboth Canal Improvement Association and learn about the new dock to be constructed on the canal behind the Rehoboth Beach museum. Also, Rehoboth Beach Main Street will share their upcoming events for this fall.
Volunteer at the RBFM: If you would like to volunteer at the Market, check with Pat Coluzzi, the Market Master, at firstname.lastname@example.org to find out what help is needed.
(6 ounces) unsalted butter, melted and cooled
vanilla extract (optional)
For the Filling:
apples (about 4 large), cored and diced (no need to peel)
packed light brown sugar
freshly squeezed lemon juice
Arrange a rack in the middle of the oven and heat to 350°F.
Make the topping: Place the oats, flour, sugar, and salt in a large bowl and stir until combined. Drizzle the butter and vanilla if using over the oat mixture and stir to combine. The mixture should hold together when pressed; set aside.
Make the filling: Place the sugar and cornstarch in a small bowl and whisk until lump-free; set aside while you cook the apples.
Place an 8-inch ovenproof skillet over medium-high heat and add the apples. Sauté until tender and juicy, about 5 minutes. Add the sugar and cornstarch mixture and stir to coat. Remove from the heat and stir in the lemon juice. Scatter the oat topping evenly over the fruit.
Bake until the fruit juices are bubbling around the edges of the baking dish and the topping is golden-brown and firm to the touch, 30 to 35 minutes. Cool on a wire rack for at least 15 minutes before serving.